The Cheeseboard Collectives Oat Scones Recipes

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SCOTTISH OAT SCONES



Scottish Oat Scones image

These are delicious and won't last long.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 16

Number Of Ingredients 9

1 ½ cups all-purpose flour
2 cups rolled oats
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup dried currants
1 egg, beaten
½ cup butter, melted
⅓ cup milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
  • Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 22.8 g, Cholesterol 27.3 mg, Fat 7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 243.1 mg, Sugar 6.5 g

THE CHEESEBOARD COLLECTIVE'S OAT SCONES



The Cheeseboard Collective's Oat Scones image

Cheeseboard, in Berkeley, CA, makes some of the best oat scones known to mankind: light, airy, and not too sweet. This is the recipe from their cookbook, although I think it is missing the pinch of magic that they add to everything they make!

Provided by girl-with-glasses

Categories     Scones

Time 50m

Yield 10-12 scones, 10-12 serving(s)

Number Of Ingredients 12

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup packed brown sugar
2 cups old fashioned oats
3/4 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup currants
3/4 cup buttermilk
1/2 cup heavy cream
1 egg, beaten

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
  • Sift together flours, baking soda and baking powder into a large bowl.
  • Add salt, brown sugar, and oats. Stir with a wooden spoon until combined.
  • Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in currants.
  • Make a well in the center; add buttermilk and cream. Mix briefly, until ingredients just come together; add more buttermilk or cream if the dough seems too dry.
  • Let the dough stand for 10 minutes.
  • Place the dough on a well-floured surface and using a rolling pin and a generous helping of flour, roll it into a one-inch thick rectangle. Fold the rectangle in half, and roll it again until one inch thick. Repeat twice, and the third time, roll into a rectangle of approximately 6 x 12 x 1.25in.
  • Using a cookie cutter or a glass, cut three inch rounds from the dough and place them on the prepared pans about 2 inches apart. The scraps can be rolled out again and the process repeated until all the dough is used.
  • Brush the tops with the beaten egg.
  • Place the scones on the middle rack of the oven and bake for 30-35 minutes, or until the scones are golden brown. Transfer the scones to a wire rack to cool.

Nutrition Facts : Calories 378, Fat 20.2, SaturatedFat 12, Cholesterol 74.8, Sodium 357.5, Carbohydrate 44.8, Fiber 3.4, Sugar 19.1, Protein 6.8

OATMEAL SCONES



Oatmeal Scones image

Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."

Provided by Taste of Home

Time 40m

Yield 8 scones.

Number Of Ingredients 11

1 cup quick-cooking oats
1-3/4 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup chopped pecans, toasted
1 egg
2/3 cup buttermilk
1/4 teaspoon ground cinnamon

Steps:

  • Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.

Nutrition Facts :

CHEESE BOARD CORN CHERRY SCONES



Cheese Board Corn Cherry Scones image

This is one of many scone recipes in "The Cheese Board Collective Works,", and one of the best scones I've ever had. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.

Provided by hannahactually

Categories     Scones

Time 55m

Yield 15-20 scones, 15-20 serving(s)

Number Of Ingredients 10

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup cups sugar
1/4 cup sugar
1 1/2 cups medium-grind yellow cornmeal
1 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup sweet dried cherries
1 1/4 cups buttermilk

Steps:

  • Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
  • Sift together flour, baking soda and baking powder into a large bowl.
  • Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
  • Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
  • Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
  • Let the batter stand for 5 minutes.
  • Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
  • Sprinkle the 1/4 cup sugar on top of the scones.
  • Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
  • Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

CHERRY-CHIP OAT SCONES



Cherry-Chip Oat Scones image

My family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, then included special ingredients you can find in every bite. Look for add-ins that harmonize with the mellow flavor of oats. -Amy Brnger, Portsmouth, New Hampshire

Provided by Taste of Home

Time 35m

Yield 10 servings.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1/2 cup oat flour
1/2 cup old-fashioned oats
3 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons cold butter, cubed
1 cup buttermilk
1/3 cup dried cherries, chopped
1/3 cup miniature semisweet chocolate chips
1/4 cup finely chopped pecans, toasted
TOPPING:
1 tablespoon coarse sugar
1 tablespoon old-fashioned oats

Steps:

  • Preheat oven to 400°. Whisk together first 7 ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened. Stir in cherries, chocolate chips and pecans., Transfer to a parchment-lined baking sheet; pat into a 6-in. circle. Cut into 10 wedges, but do not separate. Sprinkle with coarse sugar and oats., Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature or, if desired, microwave each scone on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 229 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 321mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.

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